What I Eat in a Day #13 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1
Metal straws: http://amzn.to/1N4SUVc

DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: http://bit.ly/1wEdBQn
The Best Speech Ever: http://bit.ly/1muFZxA
Forks Over Knives: http://bit.ly/1nEUYRE
Earthlings: http://bit.ly/1Ll600D
Cowspiracy: http://bit.ly/1p1fBso

BREAKFAST - Mushroom and Asparagus on Toasted Rye:
6 medium mushrooms, sliced
Small bunch asparagus spears, trimmed
Rye bread
Worcester Sauce: http://bit.ly/2bt6Qc6
Add the mushrooms to a pan with 1 tsp olive oil and cook them off until they turn a slightly golden brown colour. Place the asparagus in the pan next, season with salt and pepper and shuffle it every few minutes for around 10 minutes. Toast the rye bread then top with the mushrooms, asparagus and some worcester sauce.

MORNING SNACK - Lemon & Chilli Lentil Crisps with Fresh Salsa:
For the Salsa:
1/2 red onion
2 medium sized tomatoes
1 small red chilli
Small handful fresh coriander
1 clove garlic
1/2 lemon
Salt & black pepper
Lemon & Chilli Lentil Chips: http://bit.ly/2byOrfz
Finely dice the vegetables and coriander. Add to a bowl then mince in the garlic, squeeze over the juice from the lemon, season it with salt and black pepper then mix well. Serve with chips to dip.

LUNCH - Vegetable Rice Paper Wraps/Summer Rolls with Peanut Dip:
1 cucumber
1 carrot, peeled
1 red pepper, deseeded
2 spring onions
1/2 avocado
4 rice paper wraps: http://amzn.to/2bBX4YR
Slice the vegetables into sticks. Next, soak the rice paper wraps in a bowl of cold water for around 15 seconds each to make them go soft. Lay them out on a flat surface, then take a few sticks of each sliced vegetable, place it in the middle of the wrap, then fold the sides over and roll it from one end to the other. Cut them in half and serve with the Peanut Dip.

For the Peanut Dip:
1/2 cup peanuts
1 tsp onion flakes
1/2 tsp garlic powder
1/2 tsp chilli flakes
2 tsp tamari: http://amzn.to/2b08t5U
Squeeze of lemon juice
Blend all of the ingredients together in a food processor with 1/2 cup water until smooth.

AFTERNOON SNACK - Fruit, Nut & Chocolate Trail Mix.
Small handful almonds: http://amzn.to/2b08AP4
Small handful goji berries: http://amzn.to/2au9kvl
Small handful pumpkin seeds: http://amzn.to/2b090oo
Small handful cacao nibs: http://amzn.to/2aAY6QQ
Mix the nuts, fruit and chocolate together in a dish.

DINNER - Turkish Style Green Beans (Zeytinyagli Taze Fasulye): (Serves 4)
4 large tomatoes
1 large white onion
3 tbsp olive oil
3 cloves garlic
1 tbsp tomato paste
1kg fresh green beans (it sounds a LOT, but they cook down!), trimmed and halved
Salt & pepper
Start by peeling 4 large tomatoes by pricking them with a fork, then place them in a bowl or a pan of boiling water (off the heat), let them sit for a few minutes then you can remove them and peel the skin straight off. Roughly chop the skinned tomatoes and the white onion. Add the olive oil to a pan on a medium heat and then add in the chopped onions. Cook those until soft, but you don’t want to let them go brown. Next, mince in the garlic, then add in the tomato paste, the chopped tomatoes and then the fresh green beans (any green beans will work for this recipe). Add those to the pan, season with salt and pepper before adding in 1 1/2 cups boiling water. Give everything a really good stir for a few minutes and then place the lid on and leave it to simmer for 40 minutes. You can eat this hot or cold. Serve with fresh parsley, vegan yoghurt, bread or brown rice - or enjoy on it’s own!

DESSERT - Chocolate and Almond Dipped Figs: (Makes 4 halves)
1 tbsp coconut oil: http://amzn.to/2bBYH8L
4 squares dark chocolate: http://bit.ly/2bt6out
2 fresh figs
Roasted almonds, chopped: http://amzn.to/2b08AP4
Melt the coconut oil in a pan on a low heat, then add in the chocolate and gently melt that down. Slice the figs in half, then dip them halfway into the melted chocolate, you can use a teaspoon to help coat them. Lay them out on a dish, then sprinkle them with chopped roasted almonds. You can then set them in the fridge and eat them cold, or eat them whilst the chocolate is still warm - I keep my figs in the fridge, so they’re already cold when I put the chocolate on them and so it sets pretty much straight away.
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